Recipes
Fried Egg, Tomato and Bacon Breakfast Sandwich
Whole wheat English muffins add a healthful twist to this tasty and satisfying breakfast. Wrap this sandwich into parchment paper and you have a grab and go breakfast!
Serves
2
Prep Time
5 min
Cook Time
5 min
Print RecipeIngredients
- 2 whole wheat English Muffins, or bread of your choice
- 2 tbsp (30 mL) butter
- 4 slices tomato
- 4 slices cooked bacon
- 4 eggs
- ¼ tsp (1.25 mL) each salt and pepper
Instructions
- Step 1
Toast English muffins and butter each half with 1/2 tsp (2.5 mL) of the butter. On each half, layer tomato slices and bacon.
- Step 2
In skillet, melt remaining butter over medium heat; crack each egg into skillet. Season with salt and pepper; cook for 3 to 4 minutes until whites are set. (For over-easy eggs, flip eggs over and cook for 2 minutes). Place eggs on top of bacon. Serve immediately.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 520 |
| Fat | 30 g |
| Saturated Fat | 13 g |
| Trans Fat | 0 g |
| Carbohydrate | 37 g |
| Fibre | 8 g |
| Sugars | 6 g |
| Protein | 26 g |
| Sodium | 1120 mg |
